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Skinny Vegetable Lasagna Rollups_6

Skinny Vegetable Lasagna Rolls {Vegetarian}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Krista
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 mins
  • Yield: 20 lasagna rolls 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Italian

Description

These lasagna rolls are the ultimate Italian comfort food, these large noodles are packed with fresh vegetables and topped with a rich tomato sauce and gooey cheese!

Ingredients

Scale
  • 1 tablespoon of olive oil
  • 1 cup of zucchini, grated
  • 1 cup of carrot, grated
  • 1/2 cup of baby portabella mushrooms, minced
  • 1 cup of frozen chopped spinach, thawed and squeezed dry
  • 1 1/4 cup of small curd cottage cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon of dried basil
  • salt & pepper
  • 2 cups of marina sauce
  • 20 lasagna noodles
  • 3/4 cup of mozzarella cheese

Instructions

  1. Preheat oven to 350.
  2. In a large saute pan, add olive oil and mushrooms. Saute for 2-3 minutes.
  3. Next, to the same pan, add carrots and zucchini. Saute for another 2-3 minutes.
  4. Remove from heat and let rest for 5 minutes.
  5. In the meantime, bring a large pot of water to a boil and cook lasagna noodles till al dente {written on box}. Spray a baking sheet with cooking spray so noodles do not stick. Remove noodles and place on baking sheet until cool enough to touch.
  6. In a small bowl, add sauteed vegetables, spinach, cottage cheese, garlic powder, dried basil, and salt & pepper to taste. MIx until combined.
  7. In a 13×9 inch pan add 1 cup of marinara sauce to the bottom.
  8. Start to assemble lasagna rolls. Place lasagna noodle on a flat surface. Add about 1-2 tablespoons of the filling mixture to the noodle and spread out even.
  9. Roll from one end to the other and place rolls in pan.
  10. Finish off with 1 cup of marinara sauce on top of finished noodles.
  11. Place 1 tablespoon shredded mozzarella cheese on each lasagna roll.
  12. Cover with foil.
  13. Bake for 40 minutes.
  14. Devour!

Notes

20 rolls will make about 2 13×9 full pans. If you do not need the full amount right away you can freeze the rolls individually in a ziplock bag for up to 3-4 weeks or freeze the fully prepared lasagna rolls with sauce for 3-4 weeks.

Recipe inspired by Skinny Taste

Nutrition

  • Serving Size: 1 lasagna roll
  • Calories: 129
  • Sugar: 3 g
  • Sodium: 178 mg
  • Fat: 3 g
  • Carbohydrates: 22 g
  • Protein: 5 g

Find it online: https://www.joyfulhealthyeats.com/skinny-vegetable-lasagna-rolls/